It is important to use plenty of spices when preparing your recipes. That’s because spices add flavor and vitamins plus give you a sensation that you are eating something. For example, garlic and red peppers add very little in the form of calories but are both healthy and bring out the flavor in the food.

Cucumber salad is a cool way to get your vegetables with few calories. Are you tired of eating lettuce? Cucumber is an excellent replacement because the vegetable has more substance. You feel like you are eating something and getting the bulk you need. The key is to make sure you spice it up. Chop up about 2 cups of cucumbers and add some vinegar (about 4 tablespoons of apple cider vinegar). Add about a quarter teaspoon of garlic powder, black pepper to taste, a quarter teaspoon of dried onion powder, and finally one quarter teaspoon of dried oregano. Mix all of the ingredients together and put into the refrigerator for cooling (about one hour).

Shrimp ceviche is excellent for getting the protein and vitamins you need. Take no more than 100 grams of fresh or frozen shrimp and prepare as desired (peel, chop off the tail, or leave whole). Then, add a tablespoon of fresh garlic, minced, along with the juice from 2-3 small limes and 2 large lemons. To give it a bite, add some small red Cayenne peppers and Tabasco sauce to taste. Also add garlic, red onion, tomatoes, diced cucumbers, and parsley. Additional seasonings you can add are sea salt and black pepper. The lemon and lime juices will cure the shrimp so there is no need for any cooking although you can pre-cook the shrimp if you desire.

Chicken soup always makes a light but filling meal. Take about 100 grams of cooked chicken breast, small red peppers, a blended tomato, garlic, parsley, onion, dill, lemon juice, and water and boil the mixture for about 20 minutes.

Another delicious variation of broth is green onion soup. The ingredients include green onions, two cups of vegetable broth, Cayenne pepper, salt, paprika, dill, celery seed, and lime. You first want to steam the green onions until they are soft and then sauté them for about two minutes in vegetable broth in a frying pan over medium heat. Add the remaining ingredients and sauté for a couple of minutes more. Finally, add the remaining broth and let simmer for 20 to 30 minutes.

Margarine As Opposed to Butter
When following recipes when preparing a meal, there are many recipes that now list a choice between using butter as an ingredient or margarine. By using margarine in the recipe instead of butter the cook cuts the caloric content significantly yet still keeps a good taste overall. It is very hard to tell the difference between margarine and butter that is used in cooked foods and since margarine is lower in calories it is a great substitute. So, the next time you are cooking and run across a choice between butter or margarine as an ingredient make the healthy and low calorie choice by using margarine. The taste will remain great and it won’t affect your waistline!

Splenda as Opposed to Sugar
Another great way in which to save on the caloric intake is to use Splenda in one’s recipes as opposed to sugar. Splenda consists of sucralose, which was approved for sale on the market in the late 1990s. Not only is this ingredient low in calories but it is great tasting as well. Splenda is also a wonderful ingredient to use in baked foods as it is heat stable and there is no real loss of the substance during cooking. For these reasons, Splenda is a great ingredient to use when cooking using those recipes which call for sugar. You won’t notice a difference, but you will enjoy great foods and beverages with considerably less calories!

These are two ways in which a calorie-conscious individual can make fantastic light calorie meals that are abundant in the taste department and easy on the waistline as well.

Nicoises: Is a earthy rich olive commonly used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste.

Green olives with herbs de Provence: This vibrant citrus flavored olive is a delightful blend of herbs de Provence spices and large green olives. It is an excellent choice to use in surf dishes and with sweet spices.

Mount Athos green with Sicilian herbs: This is a second olive that utilizes herbs to dominate the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal.

Mount Athos green stuffed with garlic: For a modern twist on the martini this olive is an excellent choice. It is stuffed with rich flavorful garlic and lends itself well to pizza as well as martinis.

Mount Athos green olives with sun-dried tomatoes: Sun-dried tomatoes give this heavy olive an intense flavor that is sophisticated and ideal for snacking.

Sun-dried olives: The drying of this olive gives it a rich flavor that blends wonderfully in sauces for serving over pasta.

Kalamatas: A tangy black olive cured in red-wine vinegar that can be from Italy or California. The California variety is denoted with a ‘c’ spelling rather than a ‘k’.

Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.

Halkididis: Very similar in flavor to the kalamatas this olive is excellent blended with cream cheese and garlic for a flavorful dip.

Lucques: This meaty buttery olive contains pits but is still a wonderful choice with provolone cheese and bruchetta.